Mary Berry's chicken lasagne has garnered more than 30 five-star ratings on BBC Food, with reviewers praising its simplicity and creamy texture. The recipe, described as a 'wonderful dish for all the family,' offers a quicker alternative to traditional lasagne by using a cheat's creamy sauce instead of a classic white sauce.
Key Features of the Recipe
The recipe notes explain: 'I've cheated with the white sauce and made a quick creamy sauce instead. There are fewer layers than in a traditional lasagne, but it's still creamy and delicious. Soaking the lasagne sheets in water first ensures they will cook quickly.' This dish serves six to eight people and can be prepared up to six hours in advance, stored in the fridge, or frozen before cooking.
Ingredients List
For the chicken mixture: two tablespoons of olive or sunflower oil, 500g boneless and skinless chicken thighs (chopped), half a red chilli (deseeded and finely chopped), two large garlic cloves (crushed), 200g button mushrooms (sliced), 200g baby spinach, two teaspoons of cornflour, 200g crème fraîche, and one tablespoon of freshly chopped flatleaf parsley.
For the sauce: a 400g tin of chopped tomatoes, two tablespoons of sun-dried tomato paste, one tablespoon of chopped thyme leaves, and salt and freshly ground black pepper.
To assemble: six sheets of fresh lasagne and 150g cheddar cheese (grated).
Step-by-Step Method
Preheat the oven to 200°C (180°C Fan). To make the chicken mixture, heat oil in a frying pan over high heat. Add chicken pieces and fry quickly until golden but not cooked through. Add chilli, garlic, and mushrooms, frying for a few moments. Stir in spinach until wilted. In a small bowl, mix cornflour with two tablespoons of water until smooth. Add crème fraîche and parsley to the pan, then pour in the cornflour mixture and stir until thickened. Set aside.
For the sauce, combine tomatoes, sun-dried tomato paste, and thyme in a bowl. Season generously with salt and pepper and mix well. Soak lasagne sheets in a shallow dish of boiling water for a few minutes until soft.
To assemble, spoon a third of the chicken mixture into an oven dish, then a third of the tomato sauce. Arrange three lasagne sheets on top. Repeat layers, finishing with a final layer of chicken mixture and sauce. Sprinkle with cheese and bake for 35 to 40 minutes until golden-brown and cooked through. Serve with salad or vegetables.
